Peppers slump into tomatoes, eggs set in little hollows, and a final dusting of Haranea’s Espelette Pepper Powder, organic and PDO certified, brings gentle, lingering warmth rather than bite to this Basque classic.
Serves 4 · 40 min
Ingredients
- 1 onion, sliced
- 2 garlic cloves, minced
- 3 tbsp olive oil
- 3 red and green bell peppers, cut into strips
- 1 1/2 lb (700 g) chopped tomatoes
- 1 tsp Espelette Pepper Powder (Haranea), plus a pinch to finish
- 4 eggs
Method
- Soften 1 sliced onion and 2 minced garlic cloves in 3 tbsp olive oil.
- Add 3 red and green bell peppers, cut into strips, and cook for 15 minutes, until soft.
- Stir in 1 1/2 lb (700 g) chopped tomatoes and 1 tsp Espelette pepper powder, and simmer for 15 minutes.
- Make 4 hollows, crack an egg into each, cover and cook for 5 to 7 minutes, until the whites are set, then dust with a pinch of Espelette pepper.
The star of this recipe: Espelette Pepper Powder, by Haranea.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
